Chicken Veronica

Chicken Veronica
Submitted by: chris c
"A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice."
Original recipe yield: 4 servings.
Prep Time:45 MinutesCook Time:15 MinutesReady In:1 Hour Servings:4 (change)

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INGREDIENTS:
1/4 cup extra-virgin olive oil
2 1/2 pounds skinless, boneless chicken breast halves - cut into strips
1 cup all-purpose flour for dusting
4 cloves garlic, chopped
1 shallot, chopped
3 tablespoons chopped oil-packed sun-dried tomatoes
3 slices pancetta bacon, finely chopped
3/4 cup dry sherry
1/2 cup chicken stock
2 egg yolks
1/2 cup heavy cream
2 tablespoons Brie cheese - rind removed, room temperature
salt and pepper to taste
1 teaspoon chopped fresh parsley

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DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on all sides. Remove from the skillet and set aside.
Add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
Whisk together the egg yolks and heavy cream; mix into the skillet. Season with salt and pepper. Return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie cheese until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.

Gingerbread

There is something delightful about creating a gingerbread house. With panels of gingerbread, candy rooftops and doorways, icing lining the edges, these delectable creations are nothing short of edible art.

At The Grove Park Inn Resort & Spa in Asheville, you can see some of the finest and most outstanding gingerbread creations throughout the holidays. The National Gingerbread Competition draws over 200 entrants who turn edible objects into a variety of magnificent structures. The competition has been featured in Southern Living's Home for the Holidays, as well as being covered by ABC's Good Morning America. Houses will remain on display throughout the holidays.

Feeling creative? Try constructing your own house using these suggestions and basic gingerbread recipes from the Executive Pastry Chef at the Grove Park Inn.

Tips For Making A Gingerbread House


Decide on shape and style of house.

Make templates for all sides and roof of house (cardboard, posterboard.)

Decide on the materials you plan to use.

Roll out gingerbread to approximately ¼ inch thick.

Decide on a style of window (examples: poured sugar, chocolate candies).

Do all decorating on side of house before assembly.

Make Royal Icing. Keep covered.

Assemble your house. You will need cans and little boxes to help support your house while the Royal Icing dries.

Decide on material for the roof (keep weight in mind).

When sides and front are dry and sturdy, assemble the roof.

Cover with a little powdered sugar for a snowy look (optional).

Add Christmas trees or people, animals, little ponds, snow banks, etc.

Have fun!

GINGERBREAD

2 cups molasses or honey
1 cup vegetable oil
1¼ cups sugar
3 large eggs
8 cups flour
2 tablespoons ground allspice
1½ tablespoons ground ginger
1 tablespoon baking powder

Mix ingredients together. Dough will be easier to handle if you chill it overnight. Roll dough on cookie sheet and cut out patterns, removing any extra dough. Bake at 350 degrees for 15 minutes.




ROYAL ICING

1 lb powdered sugar
2 egg whites
1 tsp white vinegar (optional: only if hard icing is desired)




MARZIPAN

2 lbs almond paste
½ cup light corn syrup
2 lbs sifted powdered sugar



PASTILLAGE

Heat together until dissolved:
1 oz gelatin
8 oz water

Add:
5 lbs confectioner's sugar

Keep covered with wet towel.

Gingerbread Houses

Royal Icing I
Submitted by: Diane
"Perfect icing for your gingerbread houses!" Original recipe yield: 2 cups.

INGREDIENTS:
4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

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DIRECTIONS:
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Royal Icing II
Submitted by: Kristen Pontier
"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible." Original recipe yield: 3 cups.

INGREDIENTS:
3 tablespoons meringue powder
4 cups sifted confectioners' sugar
6 tablespoons water

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DIRECTIONS:
Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.


Building Gingerbread
Submitted by: Janice Brubaker
"Every Christmas I design a new pattern and make a gingerbread house for the holidays. The kids love to help decorate." Original recipe yield: 1 gingerbread house.

INGREDIENTS:
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup shortening
1 tablespoon ground ginger
1 cup white sugar
1 cup molasses

2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites
1/2 teaspoon vanilla extract

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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C).
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.

Thanksgiving 2005

Thanksgiving Menu
Turkey (15 lb)
Stuffing (W/Carrots & Cranberries)
Gravy
Potatoes
Biscuits
Green Bean Casserole
French Silk Pie
Black Olives
Garlic Olives
Celery & Carrots & dip
Deviled Eggs

Bread and Celery Stuffing

"An easy stuffing recipe for a 10 to 12 pound turkey." Original recipe yield: 10 servings.


INGREDIENTS:
2 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1-2 cloves of garlic
1 onion, chopped
1/4 cups carrots chopped or pureed
1/4 cup cranberries
4 stalks celery, chopped
2 teaspoons poultry seasoning
2 teaspoons of sage
salt and pepper to taste
1 package of hot pork sausage
1 can chicken broth

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DIRECTIONS:
The night before cube bread cubes, and let air dry. Sprinkle them with poultry seasoning & sage

Melt butter or margarine over medium heat. Add garlic, onion and celery, cook until soft. Season with poultry seasoning, sage, salt and pepper. Pour on bread cubes.

Fry up pork sausage in butter. Season w/poultry seasoning and sage, add a bit of parsley and some red pepper seasoning. Add 1/2 of chicken broth and add to bread cubes.

Stir bread cubes until moist. Stuff turkey with this and place remaining in a crock pot. Use chicken broth & butter to keep moist.

Turkey the Michigander way

INGREDIENTS:
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.


Watergate Salad
Submitted by: Jennifer
"This chilly delight is an American classic." Original recipe yield: 8 servings.


INGREDIENTS:
1 (3.4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows to 1/2 bag
1/2 cup chopped walnuts
1 (8 ounce) container frozen whipped topping, thawed
Mariscino Cherries(optional)
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DIRECTIONS:
In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Marinated Antipasto Platter
Prep Time: 25 min (Ready in 12 hr 25 min )
Makes: 24 servings Nutrition Information

Enjoy a before-the-meal dish, authentic Italian-style.


Marinade
1/4 cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary leaves
1 teaspoon dried tarragon leaves
1/4 cup olive oil
Antipasto
2 cups assorted olives, drained
1 (6-oz.) jar Green Giant® Whole Mushrooms, drained
1 (8-oz.) block whole milk mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami (about 1/8 inch thick)
Cocktail toothpicks
Lemon leaves, if desired


1. In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
2. When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
3. Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.

suzy's version
salami pkg
black olives (can)
garlic olives
feta cheese
bottle cub foods italian dressing
Mix all ingredients together. Chill. Remove and serve as an appetizer. Low carb.

Perfect Hard Boiled Eggs

Makes 1 dozen
Hard-boiled eggs are good cubed in salads, sliced in sandwiches, or simply eaten whole with Seasoned Salt .


12 large eggs, room temperature

1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.



Deviled Ham & Eggs
Cold ham and eggs never tasted better!

6 hard-cooked eggs
1 cup finely chopped cooked ham
1/4 cup mayonnaise
2 teaspoons sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon vinegar
1 tablespoon chopped fresh chives

1. Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Mash yolks with fork. Add all remaining ingredients except chives; mix well.
2. Spoon yolk mixture into resealable food storage plastic bag; seal bag. Cut 1/2-inch hole in bottom corner of bag. Pipe yolk mixture into egg-white halves. Sprinkle with chives.

Green Bean Casserole
Prep Time: 5 min (Ready in 30 min )
Makes: 8 servings Nutrition Information

It's hard to find anyone who doesn't love this veggie casserole. So easy and delicious!



2 (14.5-oz.) cans Green Giant® French Style Green Beans, drained
1 (10 3/4-oz.) can condensed cream of mushroom soup
1/4 cup milk
1 (2.8-oz.) can (2 cups) french fried onions



1. Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, combine green beans, soup and milk; mix well.
2. Bake at 350°F. for 20 to 25 minutes or until bubbly, topping with onions during last 5 minutes of baking time.

French Silk Pie
RECIPE INGREDIENTS

Crust:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)

Filling:
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar (substitute with splenda)
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed

Topping:
1/2 cup sweetened whipped cream
Chocolate curls, if desired

RECIPE METHOD
Heat oven to 450 degrees F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 degrees F for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.

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Nutrition Facts
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10 servings
Facts per Serving
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Calories: 470 Fat: 35g Carbohydrates: 34g
Cholesterol: 155mg Sodium: 300mg Protein: 4g
Fiber: 1g % Cal. from Fat: 67% % Cal. from Carbs: 29%
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In recipes calling for unsweetened baking chocolate, you may substitute 3 Tbsp. of unsweetened cocoa powder + 1 Tbsp. of vegetable or olive oil, for each 1 ounce square. US dark chocolate and UK plain chocolate are the same, the darkest, sweetest of eating chocolates. This chocolate is also referred to as 'bittersweet', 'semi-sweet' or 'sweet dark'. US milk chocolate and UK milk, or plain chocolate are also the same. When following a recipe, please remember that chocolate chips contain an ingredient which slows the melting process, and bar chocolates do not contain this same ingredient. 'Bitter' chocolate is a term used in the UK for high quality plain chocolate.

Fondue Recipes

FROTHY BATTER---------------------------
1 c Biscuit Baking Mix; Bisquick
1/2 c Beer Or Apple Juice
1 ea Egg; Lg

Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco

Horseradish Cream Sauce
A good acompaniment to beef fondue

1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 tbsp onion, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste

Mix all ingredients in a small bowl. This sauce is best if prepared at least an hour in advance.

Fudgy Chocolate Fondue
1/2 c Butter
1/2 c Cocoa
3/4 c Sugar
1/2 c Cream
1 ts Vanilla


Melt butter; remove from heat. Add cocoa, sugar, and cream. Heat until smooth. Remove from heat and stir in vanilla.
Serve with strawberries, sliced bananas, chunks of pound cake.

Lobster Fondue like Red Lobster's®

Serves: 8
Prep. Time: 0:15

1 lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled OR ↓
1/4 lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley


-Combine all ingredients except red pepper and parsley in a saucepan.
-Heat on medium-low heat, stirring constantly, until cheese has melted.
-When ready to serve, garnish with red bell pepper and parsley.

Notes: Dip torn pieces of French or Italian bread in fondue.

Red Lobster Ultimate Fondue
1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cut into small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 broiled lobster tail or 1 1/2 cups imitation lobster chunks

Combine everything except the lobster in a medium saucepan and heat over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with red pepper if desired and serve with French bread.

Yields 4 servings.

Red Lobster Lobster Fondue
2 cups Velveeta cheese
1/2 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 broiled lobster tail or 1/4 pound crawfish tail meat
1/2 cup chopped red bell pepper

Combine all ingredients except red bell pepper in a saucepan. Heat on low to medium heat until all is melted through.

When ready to serve, garnish with red bell pepper and some fresh parsley.


Beer Cheese Fondue

Submitted By: Mary Beth Bullock
Prep. Time: 0:30
Serves: 4-6

1 clove garlic - peeled
12 oz. can OR bottle of flat beer
3 Tbls. all-purpose flour
3/4 tsp. black pepper
1 splash Tabasco® sauce
1 pinch salt
1 dash ground mustard seed
1 lb. aged cheddar cheese - cubed OR shredded
1 loaf French bread - cubed


-Rub garlic clove over the inside surface of a fondue pot; mince garlic clove; set both aside.
-In a saucepan, stir together a small amount of beer and flour; once a paste has formed, stir in remaining beer and all other ingredients, except cheese.
-Over medium heat, heat mixture through.
-Slowly add cheese, stirring as you add it to the pan, until all cheese has melted.
-Transfer contents of pot to a fondue pot.
-Serve with French bread cubes to dip in cheese.

Lobster Fondue

Ingredients:
2 tb Butter or margarine
2 c Shredded sharp Cheddar-Cheese
1/4 ts Red pepper sauce
1/3 c Dry white wine
5 oz Lobster cut into small pieces (you can use canned but drain well)


Method:
Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted.
Cheese butter mixture may appear separated.
Add red pepper sauce; slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated.
Makes about 1 1/2 cups.

MEDITERRANEAN FONDUE
1 lb. shelled shrimp
juice of 1 lemon
8 oz. Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
pinch cayenne pepper
1/2 tsp. pepper
1/2 tsp. sugar
2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and chop onions. Grate cheese. Pour stock into metal fondue and heat. Add grated cheese and stir over low heat until melted; do not boil. Remove from heat, stir in onions, dill, cayenne, sugar and pepper. Bring pan to table and place on spirit burner. Drain shrimp, pat dry. Spear on fondue forks, dip in to fondue for 1 minute, then eat. Serve with slices of crusty Italian bread, hot.


Eggnog Pound Cake
A delightful gift to give and receive. Only 20 minutes of prep time is required!

1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons rum or 2 teaspoons rum extract
1 teaspoon vanilla
5 egg yolks
1 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup milk


1. Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches.
2. Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.


Roxx's Pizza Fondue
1 - 28 oz. can diced tomatoes
2 tsp. Tabasco (or more to taste)
1 tsp. each salt, basil and marjoram and black pepper
3 cloves garlic, crushed
1 lb. mozzarella, grated
Combine the tomato, Tabasco, garlic, salt and other seasonings in a fondue pot and bring to a boil on the stove. Allow it to simmer for 10 to 15 minutes (until slightly thickened) and gradually add the cheese stirring continuously until all the cheese is melted. Transfer to a fondue stand with fuel lit. Serve with chunks of crusty Italian bread and boiled potato for dipping.